Corn and Tomato Soup

• 2 tablespoons extra-virgin olive oil
• 2 shallots, coarsely chopped
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 1/4 cups (1 pound) frozen corn, thawed
• 3 cups low-sodium chicken broth
• 2 medium tomatoes, seeded and chopped into 1/2-inch pieces
• 1/4 cup fresh basil leaves, chopped

1. In a 3-quart saucepan, heat the oil over medium-high heat.
2. Add the shallots, salt and pepper.
3. Cook, stirring occasionally, until soft, about 3 minutes.
4. Place the cooked shallots, corn and chicken stock in a blender.
5. Blend until smooth.
6. Pour the corn mixture back into the saucepan.
7. Bring the mixture to a simmer over medium heat.
8. Cook for 5 minutes, stirring occasionally.
9. Remove the pan from the heat and stir in the tomatoes and basil.
10. Ladle the soup into bowls and serve.

extravirgin olive oil, shallots, kosher salt, freshly ground black pepper, frozen corn, lowsodium, tomatoes, fresh basil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/corn-and-tomato-soup-recipe.html (may not work)